The card · printed Tuesdays
Everything we make, and nothing we don’t.
Twelve things. The card has not grown in four years and it is not going to — a fourteen-seat counter with one cook after ten can do a small number of things properly or a large number of things at eleven o’clock at night. Prices include tax. The barley tea is free.
Ramen
Six bowls. Three of them share a pot, and one of them only exists after eleven.
Ramen
Nineteen-Hour Tonkotsu
The bowl the bar was opened to sell. Pork bone broth pushed for nineteen hours, thin straight noodles, and nothing on top that has to be explained.
Ramen
Black Garlic Mayu
The tonkotsu, darkened. Garlic burnt in sesame oil until it is genuinely black, then blitzed and swirled in at the pass.
Ramen
Kettle Lane Shoyu
Clear chicken broth you can read a menu through, a soy tare built on three years of barrel shoyu, and wavy noodles that hang on to it.
Ramen
Red Miso, Corn & Butter
Three-year red miso beaten into pork broth, sweetcorn charred on the flat top, and a coin of cold butter that you are supposed to let melt.
Ramen · Vegan
Cold-Steeped Kombu Shio
A vegan bowl that is not an apology. Kombu steeped cold overnight, dried shiitake, roasted barley, and a salt tare with three kinds of salt in it.
Ramen · After 11pm only
Closing-Time Tantan
Sesame, chilli oil and minced pork, sold only after eleven. It exists because the cooks wanted something to eat at the end of a shift and other people kept asking for it.
Sides
Small things that were originally staff dinner and are now on the card at a price.
Sides
Six-Minute Egg
Ajitama. Six minutes and ten seconds from fridge to ice bath, then thirty-six hours in shoyu, mirin and the day's tare.
Sides · Until the tray goes
Gyoza, Five
Folded by hand every Tuesday and Friday, cooked in one pan in a single lacy sheet, and served upside down so the crisp side never steams.
Sides · Until the ends run out
Chashu Donburi
The ends of the chashu roll, blowtorched, over rice with tare and a raw yolk. Made from the parts that are too ragged to float on a bowl.
Drinks
One lager, one cocktail, and a jug of barley tea that has never cost anybody anything.
Drinks · Always, poured for you
Barley Tea
Mugicha, roasted in-house on Mondays, served cold in summer and hot in winter. It is free, it has always been free, and it will stay free.
Drinks
Lantern Lager, Draught
A dry rice lager brewed four miles away to one instruction: it has to disappear under pork fat. Poured into a frozen glass, 330ml, and that is the only size.
Drinks
Hōjicha Highball
Whisky, cold-brewed roasted green tea and hard soda, built in the glass in a fixed order. The only cocktail we make, and we make it the same way every time.
Allergies are the one thing we will always work around.
Tell whoever takes your order. At any hour, including after eleven, we will either make it safe or tell you plainly that we cannot. Everything on this card contains wheat unless it says otherwise, and the shio bowl is the only one cooked away from pork.